I have always wanted to try to make Profiteroles but have always thought that they’re a bit tricky to pull off, they look so light and delicate and I’ve never made choux pastry before so I’ve avoided them until now that is.
I decided to challenge myself and make a batch for my Maizena Series because 1. Profiteroles filled with creme patissiere topped with chocolate sauce sound amazing and 2. What could be better than homemade vanilla custard inside light choux pastry topped with dark warm chocolate sauce?
The thing is with these bite-sized pastries of awesome is that every element needs to be just right. The pastry needs to be light and airy and the custard thick, sweet and smooth and this recipe guarantees you both and an end result that is really delicious and perfect for dessert, tea parties and moments when you feel like sitting by yourself in your living room eating cake!
I was so pleasantly surprised at how easy these were to make so I highly suggest that the next time you think to yourself, am I able to make these French delights, nod yes, get in the kitchen and bake away.
If you have missed the previous recipes I have shared in this Maizena series just click below. They are both worth making and I can confidently say right here, right now that they have become firm favourites in my house.
Ingredients for the choux pastry: ±15 Profiteroles
· 75g plain flour
· A pinch salt
· 150mls water
· 50g unsalted butter
· 2 large eggs, beaten
Ingredients for the crème patissière:
· 4 egg yolks
· 60g caster sugar
· 2 tsp Maizena cornflour
· 25g plain flour
· 280mls milk
· I teaspoon vanilla essence
For the warm chocolate sauce:
· 100g dark chocolate, at least 70 per cent cocoa solids
· 150ml whipping cream
- Preheat the oven to 200°C and line a large baking tray greaseproof paper.
- Sift the flour and salt twice and set aside in a bowl.
- Place the water and butter into a medium sized pot and gradually heat until the butter melts and then increase the temperature. As soon as the water reaches a brisk boil, lower the heat again and tip in all of the flour. Beat quickly until the mixture forms a ball and leaves the sides of the pot clean.
- Remove the pot from the heat and cool slightly before you add the eggs, one at a time, beating hard until the mixture is shiny and firm. My mixture was a little lumpy so after I beat it with a wooden spoon, I mixed it a little more with my electric beater and it came out nice and smooth.
- Pipe the pastry onto the tray, I used a large round tip nozzle. You can also spoon equal balls of the mixture onto the baking tray. My mixture made me about ±15 profiteroles.
- Bake in the oven for 20-25 minutes, or until golden-brown and puffed up. Transfer to a wire rack to cool.
- For the crème patissière, whisk the egg yolks and sugar together in a bowl until pale and light then fold in the Maizena cornflour and flour.
- Bring the milk to the boil in a small saucepan and then whisk it gradually into the egg mixture. I got my mom to help me with this step so that my milk didn’t turn my egg mixture into scrambled eggs.
- Pour the mixture into a clean pot and bring it slowly to the boil until it thickens. Simmer for a minute and then take the pot off the heat.
- Add the vanilla essence and give it a good stir.
- Pour your crème patissière into a shallow dish and cover with cling-film to prevent a skin from forming.
- When the profiteroles are cooled use a sharp knife to cut a small cross at the bottom of each one then fill them with the crème patissière. I used a piping bag with a small round tip. You could also use a ziplock bag with a corner snipped off. I filled mine until a bit of mixture came out the bottom.
- For the warm chocolate sauce, heat the chocolate and cream in a heatproof bowl placed over a pan of simmering water until melted. Do not allow the water to touch the bottom of the bowl. Stir until glossy and smooth.
- Serve the warm chocolate sauce poured over the filled profiteroles. They’re best eaten right after you’ve made them. We did have one or two leftover ones the next day and they were still good 🙂